Grilled Eggplant Sandwich

Grilled Eggplant Sandwich
Photo by Scott Phillips


  • 1-½ tsp. minced garlic
  • 1 Tbs. pine nuts
  • Salt to taste
  • 2 Tbs. red-wine vinegar
  • 1 bunch arugula, rinsed and dried, stems trimmed
  • 1 large globe eggplant (about 2 lb.)
  • ½ tsp. fresh thyme leaves
  • + 7 more ingredients
    • Olive oil
    • Salt
    • Scant ½ cup extra-virgin olive oil
    • ¾ cup loosely packed fresh basil leaves
    • 4 thin slices provolone cheese
    • 8 slices ripe tomatoes
    • 8 slices country bread

In a food processor, combine the basil, thyme, garlic, pine nuts, and vinegar. Process until finely chopped, scraping down the sides as needed. With the machine running, slowly add the olive oil in a thin stream. Adjust seasonings if needed. Partially peel the eggplant lengthwise, leaving 1/2-i...

View full recipe at Fine Cooking


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